Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well-loved by Singaporeans. Although Chinese from different dialect have their own version of braised duck, the Teochew braised duck is considered the most popular in Singapore.
You can easily find a stall selling braised duck in food centers all around Singapore. I guess the reason is that the preparation of this dish is although slightly laborious, you can hardly go wrong with the dish once you get the hang of cooking it. Serve the braised duck with freshly cooked jasmine white rice and drizzle some of the thick dark sauce on the rice as well as some simple side dishes of braised hard-boiled eggs. Hmm, simply delicious!
Hope you can recreate this yummy dish in the comfort of your home.
- 1 whole duck - about 2kg
- 1 cup of dark soya sauce (premium quality)
- 1/2 cup of light soya sauce
- 2 tablespoons of five spice powder
- 4 - 5 cinnamon sticks
- 40g of rock sugar
- 1/2 teaspoon of Szechuan peppercorn
- 1 teaspoon of white peppercorn
- 8 pieces of cloves
- 2 pieces of star anise
- 100g of blue ginger
- 70g of old ginger
- 90g of garlic